Half-Puff Yeast Dough with Veal Kidney Fat

Ingredients

• stakan milk
• funt wheat flour
• zolotnik dry yeast
• funt veal kidney fat (suet)
• spoon butter
• eggs (yolks)
• tsp fine sugar
• tsp salt

Instructions

1. Render 1/2 funt veal kidney fat in the oven, pouring off melted fat until only cracklings remain; cool.
2. 8 hours ahead mix yeast with milk; 5 hours ahead make a dough with flour, yolks creamed with sugar, butter, salt and 1/8 funt kidney fat; beat well.
3. After rising, roll and spread with kidney fat, folding in four; repeat the roll-spread-fold three times, chilling between; rest in the cold.
4. Roll out, add filling, pinch closed; brush with butter-yolk-water and bake in a hot oven.